4 oz. can mushrooms
1-1/3 c. pkg. pre-cooked rice
1/4 c. chopped onion
1/4 c. snipped celery leaves
1-1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. sage
1/4 tsp. thyme
Dash of pepper
4 tbsp. butter
1-1/2 c. water
1/3 c. chopped nuts (pecans) (optional)
2 c. chicken, cooked & deboned

Cook in saucepan, mushrooms, uncooked rice, onion, celery leaves, salt, oregano, sage, thyme and pepper in butter until vegetables are tender but not brown. Stir in water and bring to boil. Reduce heat and simmer uncovered for 6 to 8 minutes or until most of water is absorbed, stirring occasionally. Remove from heat. Add chicken and pecans; mix lightly. Pour in 1-1/2 quart casserole and bake at 350 degrees for 30 to 45 minutes.